Thursday, December 1, 2011

Despite the colloquial idiom, pies are not that easy, and in my opinion, it’s not the dough that separates the good from the great, it’s the fillings. With fresh fruit pies, you have to worry about too much or too little liquid. Custard-based fillings are texturally tricky; and don’t even get me started on lemon meringue.

However, there’s one category of pie whose fillings are so easy, they’re nearly impossible to mess up. That would be the seasonally appropriate nut pie. If you can work a whisk, and set a timer, you have what it takes to excel in this genre.

We added a handful of chocolate chips, but the recipe is based on this one from Allrecipes.com, which I came across looking for corn syrup free versions. By the way, it’s not that I think corn syrup is a “bad” ingredient, I just know that most people don’t have it on hand, and I’d hate for them to buy a whole bottle when a perfectly wonderful pie can be made without it.

In fact, the filling is so deliciously decadent the crust is almost an afterthought. If you ever want to rationalize buying a frozen pie shell, this is your chance. Of course, if you want real “homemade,” you can check out this video recipe for making pie dough, but the point is, either way your chocolate pecan pie is going to rock. Enjoy!

Ingredients:

1 9-inch pie shell

2 eggs

1 cup light brown sugar

1/4 cup white sugar

1/2 cup butter

1 tablespoon all-purpose flour (I didn't add in this recipe, but suggest you do. Add with the sugars.)

58 comments:

Maybe this is a silly question, but why don´t you mix the chocolate chips into to filling? Its not like the filling is hot and the chips will melt. Anyway, it looks great and I am looking forward trying this recipe.

Maybe this is a silly question, but why don´t you mix the chocolate chips into the filling? Why pour the filling over the chips? Its not like the filling is hot and they will melt. Anyway, great recipe (like always), I am looking forward trying it.

My buddies and I do a "pie night" in December before Christmas so we can all sample some awesome desserts (and to give us another reason to have pie... mmm, pie). Every year someone makes a pecan, but I don't think we've had a chocolate pecan in a very long time. Thanks to you, it will be on the menu this year!

Hi Chef John, Hey, didn't notice any flour going into the mix, but it's listed as an ingredient. Is the flour needed? Love pecan pie. Looking forward to making this recipe. Thanks for all your great ideas and tips!

Richard, the idea is that you'd have layer of chocolate at the bottom instead of all muddled up. Also, and more importantly, you get to watch all those little chocolate chips bouncing on the pie dough as you scatter them around the dish. Don't forget, cooking is a meditation.

Okay, I'm thinking that this is going to replace my go-to pecan pie that I've been making for almost 50 years. I really like the idea of no corn syrup even though I'm definitely not a fanatic about that. Thanks for this rendition!!BTW, it seems as though this would freeze well. What do you think?Jackie

Oops, yes I didn't add, but was in the original. Add with sugars, but really don't think it makes a big difference. I've done both ways, but would probably suggest people add it to make the filling a little tighter. Thanks!

If egg whites are beaten until they are stiff, they are fully denatured and have no elasticity; they lose their original properties and aren't able to return to their former state. If egg whites are beaten only until they form soft peaks, the proteins are only partially denatured and retain some of their elasticity. The partially denatured protein strands surround the air bubbles and when heated, these proteins fully denature and solidify, creating a protective wall so that the air bubbles don't burst. This is why such dishes as meringues and soufflés are light and fluffy.

My son has tree-nut allergies but can eat peanuts. Can I replace the pecans with peanuts and if so should I use raw or roasted peanuts?

BTW, did two variations on your pomegranate-balsamic idea: used osso-bucco in the first and reduced sauce alone (with beef chunks in) as sauce for tenderloin steaks in the second. both came out sensational.

I made this last night, and it's one of the few recipes that are truly as easy as stated! I made it w/store purchased pie crust, and it's just beautiful!This was the first desert I've ever made and it's finger lickin good. Everyone try it, NOW.

Hi I just wanted to say a million thank yous. you made baking sweets easy and so much fun. I recently did this pie and people loved it. They said it was unique and delicious. I told them about your youtube Chanel.You really deserve your own food channel on tv. Thank you!I love your work

I made the pie today with your home made crust recipe and modified the filling a bit to use only 1/2 cup of brown sugar and substituted the butter with grapeseed oil and it was a hit at the family gathering. Thanks Chef John!

I work at Bass Pecan Company every year they have a recipe contest for a chance to win $1000!If you love baking with pecans you should check it out. Check out their Bass Pecan Recipe Blog for great recipes and the contest rules and entry!!

This pie recipe was really easy to make! but im wondering if we put in an oven with or without the fan on :O does it make any difference? and besides, my pie came out inflated and with cracks =/ thanks! ;)

I searched your site for a pecan pie recipe because I figured you would have one without karo syrup. Bingo! There it was!I made this for Thanksgiving as per your recipe except I substituted mixed unsalted nuts for the pecans. (I had them on hand after your spicy sweet party nut recipe-- which by the way, was... as always... awesome...)The mixed nuts made the pie really really good and different, and I will never go back to plain pecan pie again! Thanks for the great recipe!

So, I have done this recipe twice now. First time with the flour, second time without. I think I prefer the texture of the one without, and see no need for adding it at all. If I do more of these (which I probably will, as they are easy and tasty!) I will just not bother with the flour. Just my 2cents there.

I have also tried it with and without the chocolate, and I think plain Pecan Pie without the chocolate wins for me. Maybe if I had used milk chocolate chips instead of bittersweet ones I'd have liked it more? Still good both ways, tho :) Thanks Chef!

Hello again Chef, I ended up not halving the recipe and pouring the extra filling into some ramekins I had bought when I first tried you crème caramel and tossing them in the oven with the mini pie, you were right and the cooking times were different but they all came out perfect. This was the first non-fruit pie I had ever attempted and may very well be my overall favourite pie ever and for that I thank you.